Eating healthy doesn’t have to be boring. Especially with these BBQ Chicken Stuffed Sweet Potatoes around. Simple to prep and so yummy.
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I love an easy, meal in one kind of recipe and these BBQ Chicken Stuffed Sweet Potatoes totally fit into that category.
Stuffed with lots of shredded bbq chicken, topped with a little cheese and sprinkled with red onions and cilantro, you hit almost all the food groups in one go.
Plus, when the hands on prep for these clocks in at about 15 minutes, you know you have a winner of a meal.
Ingredients for BBQ Chicken Stuffed Sweet Potatoes
How to Make BBQ Chicken Stuffed Sweet Potatoes
Start with preheating the oven to 400 degrees. Scrub the sweet potatoes well, dry them and prick each 6 to 8 times with a fork.
Place the prepared sweet potatoes on a foil lined baking sheet. Bake the potatoes for 45 to 60 minutes, until fork tender.
While the potatoes are baking, preparing the filling and toppings. Shred the chicken and toss with barbecue sauce.
Dice the red onion and chop up some cilantro for the garnish. Shred cheddar or pepper jack cheese.
Once the potatoes are tender, slice them down the middle, squeeze and fluff them a bit with a fork. Divide the barbecue chicken among the potatoes.
Top with shredded cheese, red onion and cilantro. You can drizzle with a little more barbecue sauce if desired.
A Meal Preppers Dream
If you’re into meal prepping for the week, you need to add this recipe to your rotation ASAP.
On Sunday, or whatever day you meal prep, roast your sweet potatoes. While they are in the oven, shred the chicken and toss with your favorite barbecue sauce.
Chop the red onion and cilantro and shred the cheese.
When everything is ready, assemble your BBQ Chicken Stuffed Sweet Potatoes and place them in your meal prep containers. This recipe will have you fed Monday through Thursday, leaving Friday for you to treat yourself.
More Easy, Healthy Dinners
BBQ Chicken Stuffed Sweet Potatoes
- 4 large sweet potatoes
- 2 Tbsp. olive oil
- 2 cups shredded chicken
- 1/2 cup barbecue sauce
- 1/2 cup shredded cheddar or pepper jack cheese
- 1/2 cup chopped red onion
- Preheat oven to 400 degrees. Line a baking sheet with foil. Scrub skin of sweet potato. Dry well then poke each one 6 to 8 times with a fork. Rub with olive oil. Place on prepared baking sheet. Bake for 45 to 60 minutes, until tender.
- Meanwhile, mix together shredded chicken and barbecue sauce in a bowl. Once potatoes are done, slice them open and evenly divide the chicken among them. Top with shredded cheese, red onion and cilantro.